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Instant Pot Pesto Chicken Pasta
Servings Prep Time
4-6People 5Minutes
Cook Time
25Minutes
Servings Prep Time
4-6People 5Minutes
Cook Time
25Minutes
Ingredients
Instructions
  1. Spray your instant pot with olive oil cooking spray. Add 3 tbsp water to your instant pot, add diced chicken on top and season with salt and pepper.
  2. Place the lid on and set your pressure cooker on high for 5 minutes. Make sure your valve is sealed so no steam is releasing. The pressure cooker will take about 10 minutes to come to pressure then cooks on high pressure for 5 minutes.
  3. While the chicken is cooking, measure out your veggies and set aside. TIP: If using frozen broccoli, you will want to microwave it for a couple of minutes to allow it to thaw. Frozen peas won’t take as long to cook as frozen broccoli. 🙂
  4. Once the chicken is done, uncover your instant pot, add your veggies and close the lid. Give the veggies 10-15 minutes to steam from the heat of the pot.
  5. While your veggies are steaming, prepare your pasta on the stove. I used plant-based pasta.
  6. When your broccoli is tender, stir in the pesto and add your pasta. Coat evenly and serve immediately or refrigerate leftovers for up to four days.
  7. Optional: Squeeze fresh lemon juice on top and sprinkle with your favorite (dairy-free or regular) cheese. Season with salt and pepper as desired.